Teriyaki chicken

Serves 4

For the marinade:

3 tbsp rice wine vinegar

5 tbsp soy sauce

5 tsp mirin or dry sherry

3 tbsp sugar

2in (5cm) piece of fresh ginger, grated

4 chicken breast fillets, skin on

Method:

1 To make the marinade, mix together all the ingredients in a bowl until the sugar has dissolved.

2 Using a sharp pointed knife or skewer, poke the chicken all over. Add to the bowl with the marinade, ensuring that the chicken is wellcoated. Marinate in the refrigerator for 20 minutes.

3 Heat the barbecue or charcoal grill until hot. Remove the chicken from the marinade (reserving the marinade), and grill, skin-side up for 15–20 minutes over medium heat, turning occasionally, until browned all over. Transfer to a plate, and leave to rest in a warm place for a few minutes while preparing the teriyaki sauce.

4 Put the reserved marinade in a small heavy saucepan. Bring to a boil, and continue boiling until it thickens. Cut the chicken breasts into slices, and serve with the hot teriyaki sauce poured over them.

Teriyaki chicken